As has I suspect become apparent, we are preserving like crazy right now. Today I began the fun of preserving 20 pounds of pickled onions 
As much as a good onion / shallot is important to a top rated pickled onion, I can guarantee that a first rate, fragrant, delicate, spicy (NOT hot), infused pickling vinegar will absolutely transform a pickled onion (or any other pickle for that matter).
To get this, you need really good quality aromatics, properly infused.
Over a third of a century I have been experimenting. I have finally arrived at a mix that I consider just right. Its a complex mix, and is designed to flavour malt vinegar for pickled onions - I use other mixes for other foods and vinegars.
Spices by British Red, on Flickr
To make 75g of mix (which is enough to flavour 4 litres of vinegar which should pickle 5 kilos of onions) you will need
2 tbs of Black mustard seed (must be black, other colours are inferior)
1 tbs of whole allspice berries
2 tsps of green cardamom (not black - that is too harsh a taste)
10 whole cloves
10 whole dried chillis (medium - tabasco or similar - reduce for hot varieties)
1 tbs of whole green peppercorns (never black - far too pungent)
2 tbs of Szechuan pepper
1 tbs of Juniper berries
5 bay leaves
1 cinnamon stick
Please note that all of these spices are whole and not ground. Ground spices leach into the vinegar making it cloudy and muddy. Whole spices infuse the vinegar leaving it clear and flavourful.
Mixed Spice by British Red, on Flickr
The spices need to be put into a pan with 4 litres of good malt vinegar
Spiced Vinegar by British Red, on Flickr
Bring the vinegar up to the boil and then immediately turn off the heat. Leave to infuse overnight and then dtrin through a fine sieve to remove the whole spices
Strain by British Red, on Flickr
The taste is subtle, fragrant and delicately spicy. Makes an amazing pickle.
I understand that for many some of the more esoteric spices are hard to come by, but trust me, its worth it. Its also tricky that many are only available in large amounts. If you really want some and don't have a big spice cabinet, I'll sort you out .
Red
As much as a good onion / shallot is important to a top rated pickled onion, I can guarantee that a first rate, fragrant, delicate, spicy (NOT hot), infused pickling vinegar will absolutely transform a pickled onion (or any other pickle for that matter).
To get this, you need really good quality aromatics, properly infused.
Over a third of a century I have been experimenting. I have finally arrived at a mix that I consider just right. Its a complex mix, and is designed to flavour malt vinegar for pickled onions - I use other mixes for other foods and vinegars.
Spices by British Red, on FlickrTo make 75g of mix (which is enough to flavour 4 litres of vinegar which should pickle 5 kilos of onions) you will need
2 tbs of Black mustard seed (must be black, other colours are inferior)
1 tbs of whole allspice berries
2 tsps of green cardamom (not black - that is too harsh a taste)
10 whole cloves
10 whole dried chillis (medium - tabasco or similar - reduce for hot varieties)
1 tbs of whole green peppercorns (never black - far too pungent)
2 tbs of Szechuan pepper
1 tbs of Juniper berries
5 bay leaves
1 cinnamon stick
Please note that all of these spices are whole and not ground. Ground spices leach into the vinegar making it cloudy and muddy. Whole spices infuse the vinegar leaving it clear and flavourful.
Mixed Spice by British Red, on FlickrThe spices need to be put into a pan with 4 litres of good malt vinegar
Spiced Vinegar by British Red, on FlickrBring the vinegar up to the boil and then immediately turn off the heat. Leave to infuse overnight and then dtrin through a fine sieve to remove the whole spices
Strain by British Red, on FlickrThe taste is subtle, fragrant and delicately spicy. Makes an amazing pickle.
I understand that for many some of the more esoteric spices are hard to come by, but trust me, its worth it. Its also tricky that many are only available in large amounts
. If you really want some and don't have a big spice cabinet, I'll sort you out . Red
